For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.,Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth.,Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.,Prepare the Caja China according to manufacturer's directions.,Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours.,Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes.,Reserve the juices for the BBQ sauce.,For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan.,Add the shallots and cook until soft.,Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced.,Remove from the heat, add the vinegar and sesame oil.,For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved.,Add the peas, carrots, cabbage and sesame seeds.,Toss to combine; season with salt and pepper.,Cover and refrigerate until cold, at least 1 hour.,For serving: Using tongs, pull the pork into bite-size bits.,Toss with the BBQ sauce.,Mound some slaw on the bottoms of the buns.,______